食品工业科技2018，Vol.39Issue(8)：106-112,118,8.DOI:10.13386/j.issn1002-0306.2018.08.020
超声波辅助复合酶法酶解木薯淀粉工艺优化
Optimization of cassava starch saccharification by ultrasound assisted composite enzymatic hydrolysis
摘要
Abstract
The cassava starch from cassavastarch were saccharified with complex enzymatic methodafter the ultrasonic treatment.Based on the screening of single-factor (ultrasonic time,ultrasonic power,saccharifying time,saccharifying temperature,glucoamylase amount,pH and solid-liquid ratio)experiment design,four experimental factors were selected for the Box-Behnken experimental design using response surface methodology,which gave the optimal extraction conditions:Ultrasonic time of 15 min,ultrasonic power of 900 W,saccharifying time of 100 min,saccharifying temperature of 65 ℃,glucoamylase amount of 5 g/L,pH4.7 and solid-liquid ratio of 9∶20 (g/mL).Under these conditions,the saccharification rate(DE value)of cassava starch was 98.98％,which was matched closely to the predicted value.In addition,FT-IR and GC-MS analysis showed that treated samples showed characteristic peaks for cassava starch.SEM analyses indicated that the surface structure of cassava starch before ultrasonic treatment was different from that of cassava starch after ultrasonic treatment.This study provides strong evidence that complex enzymatic saccharification after ultrasound-assisted was an excellent saccharification method for cassava starch from cassavastarch.关键词
木薯淀粉/超声波处理/复合酶法/糖化/扫描电子显微镜/红外/气质联用Key words
cassavastarch/ultrasonic treatment/complex enzymatic method/saccharification/SEM/FT-IR/GC-MS分类
轻工纺织引用本文复制引用
任欢欢,杨晓宇,梁晓娟,陈泽林,马花,张继..超声波辅助复合酶法酶解木薯淀粉工艺优化[J].食品工业科技,2018,39(8):106-112,118,8.基金项目
甘肃省国际科技合作专项(1504WKCA028) （1504WKCA028）
